Nacho potato soup

Yield: 6 Servings

Measure Ingredient
1 pack (5 1/4 oz.) au gratin potatoes
1 can (11 oz.) whole kernel corn, drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
2 cups Water
2 cups Milk
2 cups Cubed process American cheese
\N \N Dash hot pepper sauce, opt
\N \N Minced fresh parsley, opt.

In a 32 qt. saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield 6 - 8 servings. (2 quarts) Typed in MMFormat by cjhartlin@... Source: Taste of Home Quick Cooking

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